Sunday, June 26, 2016

Easy Crockpot Sriracha Honey Chicken Wings

Crock Pot Sriracha Honey Wings are so tender the meat falls off the bone and melts in your mouth. The caramelized sweet and spicy sauce is truly enough to make your taste buds sing! Made in the slow cooker you won't find an easier recipe! They just about cook themselves. That makes these an excellent recipe for every day.

After the incredible response on our Crockpot Buffalo Chicken Wings we decided to transform our favorite baked sriracha honey wings into a crockpot recipe that will knock your socks off.

I don't think it could get much simpler or tastier. Sriracha hot chile sauce, honey, and lime juice slow cook with your chicken drumettes to create the ultimate sauce that is tangy, sweet and spicy and has a hint of citrus.

Check out these spectacular crock pot recipes! Click on the link or the photo to open in a new window.

Chipotle's Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow cooked in a spectacular spicy adobo sauce and combination of flavors that create the perfect moist and tender Mexican shredded beef.

Slow Cooker Pork Carnitas are a spice rubbed pork roast, slow cooked to glorious perfection with only 20 minutes of active cook time. Tender and flavorful bites of pork are finished in the oven to obtain the most magnificent crisp around the edges. That makes this the best carnita recipe I have ever made!

Crockpot Pork Chops are the easiest slow cooker recipe ever. Toss and go. Toss it all in the crockpot and you return to perfectly tender, melt in your mouth pork cooked in the most spectacular sauce. It is a little sweet, a little spicy, a little barbequey (yes I made that word up) and a lot delicious. Prepped in just 5 minutes.

In a 5 quart slow cooker on low add sriracha sauce, butter, honey and lime juice. Stir to combine. Add chicken wings. Stir until wings are well coated. Cook on high for 2-3 hours (or low 4-6 hours) until wings are cooked through.

Transfer the sauce to a saucepan over medium-high heat and boil it until it reduces to a thicker sauce, approximately 5-8 minutes, stirring occasionally.

Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sriracha honey sauce over wings.

Set oven to broil. Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize. Remove from oven. Coat wings with sauce again, broil for 1 minute, remove from oven. Coat with sauce, broil 1 minute. Add more sauce, broil until sauce is caramelized.

Remove from oven, serve and enjoy.

DONNA'S NOTES: You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high. Additionally, when using fresh your sauce will cook quicker. Approximately 3-5 minutes.

Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.

Hi there, I'm planning on making these wings this weekend. I bought a pack of unfrozen naked chicken wings and am wondering how long you recommend to cook them in the crock pot since they aren't frozen. Please advise; thank you!

I have made the wings a couple times now and the husband devours them. I find them to be incredibly tasty too. I was in the mood for them one day and didn't have wings so I threw it all together in the crockpot with some chicken breasts, shredded them up, caramelized it a bit under the broiler and it made awesome sandwiches.

I usually don't take the time to comment on recipes but.... I just made this tonight using chicken legs and served with coconut/lime rice. Omg....loved it! This recipe will definitely be a regular in my home. Thank you! :)

I made the crock pot Sriracha Honey Wings last night. While they did have a good flavor, I found that using frozen wings created a ton of water in my crockpot, so much so that the sauce would not thicken at all when transferred to a saucepan to boil down. Therefore I was unable to get the caramelized effect as the picture shows. I will use thawed wings when I try this recipe again.

Tried today with thawed whole chicken that I parted up and scored for more surface area. After 4.5 hours it was falling apart (not sure that's good, seems like I just boiled my chicken). I removed the chicken and stirred up the liquid, leaving the top ajar and switching to high heat in hopes of thickening the liquid into a sauce. It doesn't look good, but it smells fantastic. I think the flavor profile will be on par, but fear that the texture and the ooey gooey glaze that attracted me to this recipe will be a fail.

Yes, chicken breast will fall apart after cooked for a long time. You could have shredded the chicken and allowed it to cook for another hour. Otherwise, I would recommend trying it with chicken wings. Enjoy!

Chicken in the crockpot is so tender it will literally fall off the bone during cooking. I would opt for a baked method like this:

In a small saucepan on low add sriracha sauce, butter, honey and lime juice. Stir to combine. Cool to room temperature.

Place drumettes in a gallon size resealable container. Pour about ½ of sauce over top of drumettes. Reserve remaining sauce. Seal bag and massage to combine sauce and wings. Marinate 30 minutes on counter top.

Preheat oven to 350°F. Line a baking sheet with aluminum foil. Remove chicken wings from bag with tongs. Place on baking sheet. Bake for 20 minutes, brush with reserved sauce halfway through cook time. Increase temperature to 425°F, generously brush with remaining sauce again and bake for 20 minutes until sauce is caramelized.

This recipe was good. Since it does require cooking down the sauce to thicken and broiling the wings, I dont consider this a true slow cooker recipe. I did cut the hot sauce down to 1/2 cup and it was not that hot. Overall a very good recipe but not what I would consider a slow cooker recipe to take to a party or for a work night.

I just made these wings and I too have a crock pot full of watery liquid. I don't know how the publisher of this recipe avoided this problem but there is no way this will boil down to get thickened.. as far as a crock pot recipe this is a bust also.

If you add the sauce to a sauce pan with a bit of cornstarch, I have found it makes a fabulous sauce. Crockpot recipe maybe no, but so very delicious with a coating of the sauce and baked in the oven for a few minutes to form a nice glaze.

I think the problem with the excess water may be due to the type of frozen wings used. Some bags of frozen wings have glazed wings. This means each piece has been frozen individually and has a thin coat of ice around each one, this prevents the pieces from sticking together in the bag. This also adds to the water when the chicken thaws. Try rinsing these in water before putting them in the crockpot, that should remove the glazing and yet leave the wings frozen.

These are always a huge hit when I make them! I also get the liquid in the pot, but once I transfer it to a sauce pan with a bit of cornstarch it thickens up quite nicely. I'll do a few coats of the sauce in between a few minutes of a preheated oven and it has such a nice glaze to it.

After reading so many comments about the sauce being watery because of the frozen chicken, i decided to thaw my chicken and extract some water prior to putting them in the crock pot.I divided 5 pounds of frozen chicken into 2 rectangle cake pans, lightly salted them and put them in the oven at 270 for 30 minutes, stirring half way thru.I poured out a total of 2 cups of water when the chicken was thawed.Additionally, in order to extend the sauce because i am cooking more than the recipe calls for, i raided my fridge and threw in about an extra half cup each of barbecue (Jack Daniels no.7)and teriyaki stir fry sauce.FYI: There's 38 chicken wings in a 5 lb bag.

After reading so many comments about the sauce being watery because of the frozen chicken, i decided to thaw my chicken and extract some water prior to putting them in the crock pot.I divided 5 pounds of frozen chicken into 2 rectangle cake pans, lightly salted them and put them in the oven at 270 for 30 minutes, stirring half way thru.I poured out a total of 2 cups of water when the chicken was thawed.Additionally, in order to extend the sauce because i am cooking more than the recipe calls for, i raided my fridge and threw in about an extra half cup each of barbecue (Jack Daniels no.7)and teriyaki stir fry sauce.FYI: There's 38 chicken wings in a 5 lb bag.

I don't have an oven so I'm thinking I might put them in the microwave on defrost. I put so much cornstarch in last time trying to thicken the sauce it tasted like cornstarch and wouldn't thicken. After that I'll try again to cook them in the slow cooker. Or maybe cook them and then remove the water, put them back in and add the sauce.

I made these wings tonight! The spice was perfect though hubby didn't care for the honey. I told him too bad, it's not all about you. LOL I wish the skin had been crisper. Next time, I'll put them closer to the broiler. Thanks for another great recipe!

I've made this many times and love how it all comes out. I use frozen wings, and yes the sauce is very watery, but I prefer fall-off-the-bone over crispy wings. I cook as it states, and then broil multiple times. Transfer wings to cooking sheet, pour spoonful of liquid straight from crockpot over each wing, broil for about a minute, remove, flip wings, add more liquid, broil, etc. I broil each side of the wings at least twice with layers of sauce. They come out delicious. Never had one complaint about the texture of the wings.

I tried this last night and used fresh chicken drumettes. I cooked it for 2 hours. It was tasty and the meat was still moist even after putting it under the broiler. I think next time i will marinate the chicken in the sauce overnight to make the meat tasty inside as well as outside. Overall, i was happy with this easy recipe. Thanks for sharing!